Pack It And Go Energy Bars Recipes

ENERGY BARS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
• Mix the eggs, banana, oats, sunflower seeds, cinnamon, milk powder, dates, raisins, walnuts, apricots, wheat germ, maple syrup, and whole-wheat pastry flour together in a large bowl until thoroughly combined; spread the mixture evenly into the prepared baking dish.
• Bake in the preheated oven for 20 minutes; set aside to cool. Cut into 9 bars and wrap with plastic to store.

NO-BAKE PEANUT BUTTER ENERGY BARS

Steps:

• In a large microwave-safe bowl, combine peanut butter and honey. Heat, uncovered, until warmed, 20-30 seconds. Stir until smooth; add remaining ingredients and stir until combined. Transfer to a lightly greased 13x9-inch pan; gently press mixture into pan. Cover and refrigerate until set, 1 hour or overnight. Cut into bars.

MICHAEL'S ENERGY BARS

Steps:

• Preheat oven to 300 degrees F.
• Place oats and sliced almonds on a baking sheet. Toast in oven for 10 minutes. Set aside. Turn the oven to 325 degrees F.
• Place raisins, apricots, oats, and almonds in a food processor. Pulse about 10 times until coarsely chopped. Set aside.
• In the bowl of a heavy-duty mixer fitted with a paddle, beat the butter, brown sugar, molasses and egg until light and fluffy.
• In a separate bowl, combine both flours, dry milk, wheat germ, baking powder, baking soda, vanilla, and salt. Add to the creamed mixture. Add the milk and mix thoroughly. Add dried fruit mixture.
• Butter a 13 by 9 by 2-inch baking pan. Pour in the batter and spread evenly. Bake for about 30 minutes, until set. Cool in the pan. Cut into 18 (1 by 4-inch) bars.
• To store, wrap bars individually in plastic wrap. Will keep for about 1 week. For longer storage, freeze for up to 3 months.

EASY ENERGY BARS

Steps:

• Stir oats, chocolate chips, flax meal, peanut butter, honey, vanilla extract, and salt together in a bowl. Roll into 24 balls and refrigerate until firm, at least 30 minutes.

PACK IT AND GO ENERGY BARS

Steps:

• Preheat oven to 300°F.
• Place oats and sliced almonds on a baking sheet.
• Toast in oven for 10 minutes.
• Set aside.
• Turn the oven to 325°F.
• Place raisins, apricots, oats, and almonds in a food processor.
• Pulse about 10 times until coarsely chopped.
• Set aside.
• In the bowl of a heavy-duty mixer fitted with a paddle, beat the butter, brown sugar, molasses and egg until light and fluffy.
• In a separate bowl, combine both flours, dry milk, wheat germ, baking powder, baking soda, vanilla, and salt.
• Add to the creamed mixture.
• Add the milk and mix thoroughly.
• Add dried fruit mixture.
• Butter a 13x9-inch baking pan.
• Pour in the batter and spread evenly.
• Bake for about 30 minutes, until set.
• Cool in the pan. Cut into 18 (1 x 4-inch) bars.
• To store, wrap bars individually in plastic wrap or those little snack baggies.
• Will keep for about 1 week. For longer storage, freeze for up to 3 months.